I have tried them. As you may have guessed, they taste a bit different than noodles made of wheat or rice, so you may not want to pair them with foods/sauces in the same way. The flavor is hard to describe ... they were a bit heavy tasting with a mild black bean bean undertone. I enjoyed their taste, but my boyfriend didn't care for it. I thought their texture was better than that of most brown rice noodles that I have tried. The only thing that keeps me from buying them is the price.

I love these too! I used to put them in chickpea noodle soup all the time. They're also delicious as a noodle salad, or more or less anywhere you'd use soba noodles. The store I worked at stopped stocking them, and I haven't been able to find them anywhere else, but they were awesome. I'm partial to the mung bean ones as well, but the black bean ones were my favourites. I found that they were slightly chewier than other types of noodles, but I really enjoyed that about them (I hate the way that slightly undercooked to al dente noodles can have a floury taste and weird texture - these have the chewier texture without that).

_________________If I chew on garlic that's been in a vagina, isn't that exploiting SOMEONE? - coldandsleepyAfter all, you can't spell Richard Dawkins without "dickwad". - EmperorTomatoKetchup